Name: Clostridium moutaii Yang et al. 2024
Etymology: mou.ta’i.i. N.L. gen. masc. n. moutaii, referring to Moutai, a prominent liquor manufacturer in China, from whose production site the type strain was isolated
Pronunciation (Latin), gender: klos-TRI-di-um mou-TA-i-i, neuter
Type strain: CGMCC 1.18016; JCM 36530; MT-5
Conduct genome-based taxonomy at
16S rRNA gene:
PQ142655
Analyse
FASTA
Valid publication:
Yang F, Wang H, Chen LQ, Zhou N, Lu JJ, Pu XX, Wan B, Wang L, Liu SJ. Clostridium lapidicellarium sp. nov. and Clostridium moutaii sp. nov., two species isolated from fermentation cellar-producing sauce-flavour Chinese baijiu. Int J Syst Evol Microbiol 2024; 74:6580. 
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IJSEM list:
Oren A, Göker M. Notification list. Notification that new names and new combinations have appeared in volume 74, part 11 of the IJSEM. Int J Syst Evol Microbiol 2025; 75:6619.
Nomenclatural status: validly published under the ICNP
Taxonomic status: correct name (and explicitly recommended for medical use)
Parent taxon: Clostridium Prazmowski 1880 (Approved Lists 1980)
Assigned by:
Yang F, Wang H, Chen LQ, Zhou N, Lu JJ, Pu XX, Wan B, Wang L, Liu SJ. Clostridium lapidicellarium sp. nov. and Clostridium moutaii sp. nov., two species isolated from fermentation cellar-producing sauce-flavour Chinese baijiu. Int J Syst Evol Microbiol 2024; 74:6580. 🇨🇳
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